Development of an antioxidant formula based on peanut by‐products and effects on sensory properties and aroma stability of fortified peanut snacks during storage

Abstract

BACKGROUND: An antioxidant formula based on peanut skins and hulls was developed and characterized for total and single polyphenols, as well as antioxidant power, considering the contribution provided by each peanut by-product. Subsequently, it was evaluated for its effect on the sensory properties and aroma stability of peanut bars over a 100-day period. To this purpose, snacks fortified, or not, with the natural additive were experimentally produced. RESULTS: Peanut hulls contributed to a greater extent than skins with respect to boosting the content of bioactives and the antioxidnt activity of the antioxidant formula, which was marked by a phenol content of (approximately 807 mg gallic acid equivalents g −1) and a 2,2-diphenyl-1-picrylhydrazyl activity similar to that of butylated hydroxytoluene (85.96% and 89.30%, respectively). From a sensory perspective, the incorporation of the formulation in snacks caused only a slightly stronger perception of astringent and bitter notes. Pyrazines, phenol, furan and pyrrole derivatives defined the aroma of snacks, being more abundant in fortified than in conventional samples. Such volatiles faded over storage, with different trends in the examined products. For example, the sum of 2,5-dimethylpyrazine, 2-ethylpyrazine and 2,3-dimethylpyrazine was 9.49 and 8.87 ppm at day 15; 5.57 and 7.16 ppm at day 45; and 5.03 and 4.65 ppm at day 100, respectively, in fortified and conventional snacks. Hydroxymethylfurfural decreased constantly over storage in conventional samples and only after day 45 in fortified bars. CONCLUSION: Overall, the antioxidant formulation did not compromise the sensory desirability of peanut snacks and induced a preservative effect on their aroma, especially during the first 15 days of storage.

Reclaim and Valorization of Sea Buckthorn (Hippophae rhamnoides) By-Product: Antioxidant Activity and Chemical Characterization

“…Globally, along the entire agri-food supply chain, enormous amounts of wastes and by-products are generated. In the context of world population growth and a future crisis in agri-food resources, capitalizing on the by-products of the food industry is one of the challenges of today, attracting the attention of both researchers and producers in the agri-food sector [1][2][3][4][5].…”

Environmentally Friendly Techniques for the Recovery of Polyphenols from Food By-Products and Their Impact on Polyphenol Oxidase: A Critical Review

“…Polyphenols are the most pervasive bioactive compounds found in agroindustry byproducts [10,11], various fruits [12,13], seeds [14], cereals [15], nuts [16], vegetables [17], tea [18,19], coffee [20], etc. These compounds are a group of secondary metabolites derived from phenylalanine, and they own one or more phenolic rings with one or several bound hydroxyl groups.…”

Effect of Drying Methods on Peanut Quality during Storage

“…Peanut has high nutritional value, with about 26％ protein, 50％ oil (high content of unsaturated fatty acids, accounting for more than 80％) , and 3％ fiber, as well as high levels of calcium, thiamine, and niacin, etc. 4,5) .…”

“…Peanut has high nutritional value, with about 26％ protein, 50％ oil (high content of unsaturated fatty acids, accounting for more than 80％) , and 3％ fiber, as well as high levels of calcium, thiamine, and niacin, etc. 4,5) .Drying and storage are two extremely important steps before peanut processing. Wet peanut needed to be dried to moisture content lower than 10％ w.b.…”